Raw Food Ramen Gets Thumbs Waaay Up!

As I wrote last week, I’m focusing this month’s blog posts on my web friends...bloggers, magazine publishers, and web site owners.

Take Stephanie Dawn Dodds a holistic nutrition coach and raw food enthusiast. Her website Raw Chef Steph is loaded with recipes, information, and other things I know you’ll enjoy.

Recently, Chef Steph did me the honor of posting a wonderfully positive review of Raw Food Made Easy for 1 or 2 People Revised. In her review, she reveals that my raw Ramen – which she charmingly refers to as RAWmen – is one of her favorite dishes.

New Asian Cuisine
Ramen has gone through many incarnations in its long and rich history. Ramen noodles originated in China about 4,000 years ago, but they became so popular in Sapporo, the capital of Japan's northernmost island, that it is now considered to be their regional dish. And, of course, here in the U.S., millions of teens and twenty-somethings have made ‘instant ramen packets’ synonymous with college.

Traditional ramen is made with wheat noodles that are high in carbohydrates and heavy on the system. My Ramen soup replaces those noodles with zucchini. The taste and texture are remarkably similar and the ‘carb’ savings are dramatic. Beyond the noodle substitution, however, you’ll find the key ingredients of traditional ramen in my version including white miso, tamari, mushrooms, carrots, baby spinach, and sliced green onion.

I don’t call this a raw recipe because you put water and the carrot, mushrooms, and spinach in a small saucepan over medium-high heat and bring everything to a boil for an instant. But raw or not, this is an extremely nutritious and extraordinarily tasty Asian-inspired soup.